I think that this is probably one of my favorite recipes to make; there’s not a whole lot to it but it’s so good. The first time I had it was at a family get together; my aunt made it and it was incredible. I got the recipe from her and it’s been one of Spencer’s favorites ever since.
This recipe is a casserole but the topping on it tastes like the batter from fried chicken. I think that it combines two popular items, casseroles and fried chicken and it gives you the best of both. So in saying that; I must say that this is definitely a comfort food dish. I love the creaminess in the casserole and then the crunch on top just gives it that something extra.
This is definitely a dish that the entire family can enjoy. I would say that even some of the pickiest eaters would enjoy it. This is great served by itself or would be pretty good served with or on top of a bed of rice. It pretty much goes with any sides; it’s a very versatile dish.
Crunchy Chicken Casserole
Ingredients:
3-4 Chicken breast, boiled and shredded (if they are small use four)
1 Can cream of mushroom soup
1 Medium container sour cream
Splash of cooking sherry
1 Sleeve Club crackers, crunched up
1/2 – 1 Stick butter, completely melted
Salt and Pepper to taste
Directions:
Preheat oven to 350 F.
In a large bowl mix together cream of mushroom soup, sour cream and cooking sherry. Once ingredients are combined, stir in the shredded chicken and mix. Season with salt and pepper, to taste.
Pour mixture into a 2 1/2 quart casserole dish and spread evenly. Sprinkle the crunched crackers on top and then pour butter evenly over the crackers, making sure all crackers are covered. If you need to use a little more butter to cover all the crackers, that’s fine.
Place in oven and bake for 30-45 minutes or until crackers are crisp and golden brown.
Sounds delicious!